Sunny-Side-Up Pizza

Sunny-Side-Up Pizza
Serves 6
Enjoy your eggs sunny-side up on a pizza that bears the same name. Mâche, red onion, and Parmesan cheese join these savory eggs for an outstanding, savory Sunny-Side-Up Pizza that's perfect for brunch or a light supper.
Write a review
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound refrigerated fresh pizza dough
  2. 2 tablespoons olive oil, divided
  3. 2 garlic cloves, minced
  4. 6 large eggs
  5. 1/8 teaspoon kosher salt
  6. 4 cups mâche or baby spinach
  7. 1/4 cup thinly sliced red onion
  8. 3 tablespoons balsamic vinaigrette
  9. 2 ounces Parmesan cheese, shaved
  10. 3/8 teaspoon black pepper
Instructions
  1. Preheat oven to 450°.
  2. Place dough in a microwave-safe bowl; microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle. Place on a pizza pan; pierce with a fork. Combine 1 1/2 tablespoons oil and garlic; brush over dough. Bake at 450° for 14 minutes.
  3. Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Sprinkle with salt.
  4. Combine mâche, onion, and vinaigrette. Arrange on crust; top with eggs, cheese, and pepper.
Adapted from Cooking Light
Adapted from Cooking Light
Rosemary Farm https://www.rosemaryfarm.com/

Breakfast Casserole

Breakfast Casserole
Serves 6
This healthy Breakfast Casserole will blow you away without blowing your diet.
Write a review
Print
Ingredients
  1. 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
  2. 2 scallions, sliced
  3. 6 large eggs and 6 large egg whites
  4. 1 3/4 cups 1-percent milk
  5. Kosher salt and freshly ground black pepper
  6. One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
  7. 3/4 cup shredded Cheddar
  8. 1/2 cup grated Parmesan
  9. 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
  10. Cooking spray
Instructions
  1. Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
  2. Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute ingredients evenly.
  3. Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
  4. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.
  5. Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes
Adapted from Food Network Kitchen
Rosemary Farm https://www.rosemaryfarm.com/
,

Creamy Deviled Egg Potato Salad

Creamy Deviled Egg Potato Salad
Serves 10
This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad. Rich, creamy, tangy, eggy and starchy, this is everything you want in a July Fourth side salad.
Write a review
Print
Total Time
45 min
Total Time
45 min
Ingredients
  1. 12 eggs
  2. 3 pounds red potatoes, cut into 1-inch cubes
  3. 2 tablespoons cider vinegar
  4. 1/4 cup mascarpone cheese
  5. 2 tablespoons Dijon mustard
  6. 1/2 cup mayonnaise
  7. 1/4 teaspoon cayenne pepper
  8. Kosher salt and ground black pepper
  9. 2 scallions, thinly sliced
  10. Smoked paprika, to garnish
Instructions
  1. In a saucepan large enough to hold the eggs comfortably but closely in a single layer, arrange the eggs and cover with cold water by 1 inch. Bring to a boil over medium-high, then cover the pan and remove from the heat. Let sit for 10 minutes. Have a bowl of ice water near the stove.
  2. After 10 minutes, use a slotted spoon to transfer the eggs to the ice water. Chill them for 5 minutes. Remove the eggs and tap the shells all over on the counter to crack them. Return the eggs without peeling them to the ice water while you cook the potatoes.
  3. In a large pot of salted water over high, bring the potatoes to a boil. Cook until tender, but not falling apart, 10 to 15 minutes. Drain and spread on a rimmed baking sheet. Sprinkle with the cider vinegar and allow to cool.
  4. While the potatoes cool, make the dressing. In a medium bowl, mix together the mascarpone, mustard, mayonnaise, cayenne and a hefty pinch each of salt and pepper. Peel the eggs, rinsing to ensure no bits of shell remain. Halve the eggs and remove the yolks. Mix the yolks into the dressing, mashing with a fork until smooth.
  5. Chop the egg whites and gently fold into the dressing, along with the cooled potatoes and scallions. When ready to serve, sprinkle with smoked paprika.
Notes
  1. If you find the potato salad too dry, just add another spoonful of mayonnaise or a splash of water.
  2. Nutrition information per serving: 310 calories; 170 calories from fat (55 percent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 275 mg cholesterol; 350 mg sodium; 24 g carbohydrate; 3 g fiber; 2 g sugar; 11 g protein.
Adapted from Stevens Point Journal
Rosemary Farm https://www.rosemaryfarm.com/
,

Barbecue Deviled Eggs

Barbecue Deviled Eggs
Yields 24
If you’ve been tasked with bringing deviled eggs to a 4th of July get-together, spice up your recipe with these barbecue deviled eggs.
Write a review
Print
Ingredients
  1. 12 large eggs
  2. 1/4 cup mayonnaise
  3. 1/3 cup finely chopped smoked pork
  4. 1 tablespoon Dijon mustard
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1/8 teaspoon hot sauce
  8. Garnish: paprika
Instructions
  1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
  2. Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
  3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
  4. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Notes
  1. *If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue-like flavor.
Adapted from The Williamson Source
Rosemary Farm https://www.rosemaryfarm.com/

Onion and Arugula Frittata

Onion and Arugula Frittata
Serves 4
You may be tempted to eat this veggie-packed dish straight out of the pan…we won’t judge.
Write a review
Print
Ingredients
  1. 1 tablespoon olive oil
  2. 2 medium sweet onions, thinly sliced
  3. Kosher salt
  4. Pinch of red pepper flakes
  5. 4 cups arugula
  6. 3 whole eggs
  7. 5 egg whites
  8. ⅓ cup skim milk
  9. ¼ cup goat cheese crumbles
Instructions
  1. Preheat the oven to 350°. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.
  2. Season the onions to taste with salt and red pepper flakes. Add the arugula and cook until wilted, 1 to 2 minutes. Raise the heat to medium high.
  3. In a medium bowl, whisk the eggs, egg whites and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
  4. Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature or chilled.
Adapted from Pure Wow
Adapted from Pure Wow
Rosemary Farm https://www.rosemaryfarm.com/

Mediterranean Omelette

Mediterranean Omelette
Omelette made with goodness of spinach, onions, olives and oregano packed in a flavoursome recipe.
Write a review
Print
Ingredients
  1. 3 eggs
  2. 2 Tbsp olive oil
  3. 2 Tbsp white onions
  4. 1 Tbsp spinach, blanched with butter
  5. 1 Tbsp oregano
  6. 2 Tbsp olives
  7. Salt and pepper to taste
Instructions
  1. Gently whip the eggs and add salt and pepper.
  2. Heat oil in a pan and cook the whipped eggs.
  3. Take a fork and gently stir the eggs.
  4. Spread onions, spinach, olives and oregano on top and fold.
  5. Once done, fold it again and serve.
Adapted from NDTV Food
Adapted from NDTV Food
Rosemary Farm https://www.rosemaryfarm.com/

Egg & Avocado Cucumber Rolls

Egg & Avocado Cucumber Rolls
These are so refreshing and delicious and packed full of healthy fats and protein. They’re pretty and perfectly party sized- ideal for dinner parties or celebrations! You can make the egg filling ahead of time but the cucumber is best served rolled at the last minute.
Write a review
Print
Ingredients
  1. 4 Eggs
  2. 1-2 Cucumbers
  3. 1 Ripe Avocado
  4. 1 Handful of Chives
  5. Coarse Salt & Pepper
Instructions
  1. Boil your eggs for about 8-9 minutes. While they’re boiling, finely cop your chives and remove the avocados from their skin. Peel the eggs and add them to a large bowl with the avocado, chives and a good pinch of coarse salt and pepper.
  2. Use a fork and knive to chop and press everything together. You should have quite a mushy mixture.
  3. Use a mandolin or wide vegetable peeler to peel thin strips of cucumber. You’ll need two per roll.
  4. Layer two pieces of cucumber on top of each other and spread a heaped tablespoon of the egg mixture into a thin layer over the cucumber. Roll the cucumber tightly into itself.
  5. Garnish with a little more chive, salt and pepper and serve straight away!
Adapted from The Little Green Spoon
Rosemary Farm https://www.rosemaryfarm.com/

3-Minute Mug Migas

3-Minute Mug Migas
Write a review
Print
Ingredients
  1. 2 eggs
  2. 1 oz tortilla chips (about 9 chips)
  3. ¼ cup of your favorite salsa (I used green tomatillo salsa), plus more for serving
  4. 1 tbsp Greek yogurt
  5. 3 tbsp Mexican shredded cheese blend
  6. ½ avocado, chopped, for serving
Instructions
  1. Whisk together the eggs, salsa, and Greek yogurt.
  2. Crush the chips into the egg mixture, then fold in the cheese.
  3. Pour into a large mug and microwave for 2 to 3 minutes, until the eggs are set.
  4. Top with avocado and a spoonful of salsa and enjoy!
Adapted from Yahoo Food
Adapted from Yahoo Food
Rosemary Farm https://www.rosemaryfarm.com/
, ,

Waffled Breakfast Quesadilla

Waffled Breakfast Quesadilla
Serves 4
Waffled. Breakfast. Quesadillas. How fun are these?
Write a review
Print
Ingredients
  1. 4 eight-inch flour tortillas
  2. 2 cups scrambled eggs (about 7 eggs)
  3. 1 ½ cups Mexican cheese
  4. 12 pieces bacon, cooked
  5. 1 tablespoon canola oil
Instructions
  1. Heat waffle iron and then, using a brush, coat waffle iron with canola oil.
  2. Place ½ cup scrambled eggs onto half of one tortilla, then layer with cheese and three bacon pieces.
  3. Fold other half of quesadilla over and transfer to waffle iron. Clamp down and cook until browned, about 7 to 10 minutes.
  4. Repeat with remaining 3 tortillas.
Adapted from ‘Real Food By Dad’
Rosemary Farm https://www.rosemaryfarm.com/

Baked Eggs With Spinach, Mushrooms, and Leeks

Baked Eggs With Spinach, Mushrooms, and Leeks
Serves 6
Eggs and vegetables make for a light, but hearty breakfast.
Write a review
Print
Ingredients
  1. 3 tablespoons olive oil, reserving one 1 tablespoon for brushing
  2. ½ small onion, chopped
  3. 2 cups. cremini mushrooms
  4. ½ cups leeks
  5. 6 cups baby spinach (6oz)
  6. Salt and pepper to taste
  7. 6 slices crusty bread
  8. 1 cup finely grated parmesan
  9. 5 large eggs
  10. ¾ cup whole milk
  11. 1 cup gruyere cheese
Instructions
  1. Brush one tablespoon of oil into a 12-inch oven-safe pan or a 9-by-13-inch baking dish. Preheat oven to 325°F.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
  3. Arrange bread slices in a single layer in the skillet. Layer bread with the mushroom mixture. Crack eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake in oven until eggs are set, about 25-30 minutes.
Adapted from Bakers Royale
Adapted from Bakers Royale
Rosemary Farm https://www.rosemaryfarm.com/

Curried Egg Salad Sandwiches

Curried Egg Salad Sandwiches
Serves 4
Give your egg salad sandwich some exotic flare.
Write a review
Print
Ingredients
  1. 4 hard-boiled eggs, chopped
  2. 1/4 cup mayonnaise
  3. 1 teaspoon white wine vinegar
  4. 1/2 teaspoon curry powder
  5. 4 slices pumpernickel bread
  6. 2 tablespoons mango chutney
  7. 6 sprigs watercress
Instructions
  1. Combine eggs, mayonnaise, vinegar and curry powder; season. Spread 2 bread slices with chutney. Top with egg salad, watercress and remaining bread.
Adapted from EveryDay with Rachael Ray
Rosemary Farm https://www.rosemaryfarm.com/

Sausage and Vegetable Egg Bake

Sausage and Vegetable Egg Bake
Write a review
Print
Ingredients
  1. 1 red pepper, diced
  2. ½ cup diced onion
  3. 5 ounces frozen spinach, thawed and squeezed to remove moisture
  4. 2 chicken sausages, chopped
  5. 6 eggs
  6. 4 ounces grated cheese (such as colby jack)
  7. 1½ cups milk
  8. 3 cups cubed bread (such as an Italian loaf or baguette)
  9. Black pepper, to taste
  10. 1 teaspoon paprika
  11. ½ teaspoon cayenne pepper (optional)
Instructions
  1. Combine all ingredients in a large bowl and mix until well-combined.
  2. Spoon mixture into a greased 9-by-9-inch baking pan.
  3. Cover with plastic wrap and refrigerate overnight.
  4. Preheat oven to 350°F. Remove pan from refrigerator. Bake 50 to 60 minutes or until desired degree of doneness is reached. Using a food thermometer, the internal temperature should read 160°.
  5. Cut and serve warm.
Adapted from Food & Nutrition
Adapted from Food & Nutrition
Rosemary Farm https://www.rosemaryfarm.com/

Breakfast Stuffed Peppers

Breakfast Stuffed Peppers
Serves 4
Good morning, sunshine! Get your day off to a bright and delicious start with these easy breakfast-themed stuffed peppers
Write a review
Print
Ingredients
  1. 4 bell peppers, sliced in half, core and seeds removed
  2. 8 eggs, beaten
  3. 1 cup mushrooms, sliced
  4. 1 onions, diced
  5. 3 cups baby spinach
  6. 1 tomato, diced
  7. ½ tsp. garlic powder
  8. Bacon, ham, and/or sausages, pre-cooked (optional)
  9. 1 tbsp. cooking fat
  10. Sea salt and freshly ground black pepper
Instructions
  1. Preheat your oven to 375 F/190 C.
  2. Melt some cooking fat in a skillet placed over a medium-heat.
  3. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  4. Add the spinach and cook until witted, about 1 or 2 minutes.
  5. Season to taste with salt, pepper, and garlic powder.
  6. Divide the vegetable mixture equally among the bell pepper halves
  7. Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  8. Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes. Enjoy
Adapted from Paleo Leap
Adapted from Paleo Leap
Rosemary Farm https://www.rosemaryfarm.com/

Migas Breakfast Tacos

Migas Breakfast Tacos
Serves 6
Eat your tacos for breakfast with these breakfast tacos filled with scrambled eggs with onions, jalapeños, tomatoes and crumbled tortilla chips. Migas Breakfast Tacos are a great way to add a little Tex-Mex to your morning!
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 tablespoon olive oil
  2. ½ cup chopped onion
  3. 1 jalapeño, seeds and ribs removed, finely chopped
  4. ½ cup chopped tomato
  5. 2 cloves garlic, minced
  6. salt and pepper
  7. 4 eggs, beaten
  8. ½ cup roughly crushed tortilla chips
  9. ½ cup shredded cheddar cheese
  10. 6 (6-inch) flour or corn tortillas
  11. sliced avocado and cilantro
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño and cook until tender, about 4 minutes. Stir in the tomato and the garlic and cook for 30 seconds. Season to taste with salt and pepper.
  2. Pour the eggs directly into the onion mixture. Cook, stirring gently, until the eggs are cooked to your preference. Stir in the tortilla chips and cheese, then remove from the heat.
  3. If desired, blister your tortillas on a gas stovetop, or in a dry skillet.
  4. Place ⅙ of the egg mixture down the center of each tortilla. Top with a slice of avocado and some cilantro. Serve immediately.
Notes
  1. For softer scrambled eggs, add a little splash of milk to the eggs when beating them.
Adapted from Taste and Tell Blog
Rosemary Farm https://www.rosemaryfarm.com/

French Onion Dip Deviled Eggs

French Onion Dip Deviled Eggs
Serves 12
Kick up your classic deviled eggs a notch with these creamy French Onion Dip Deviled Eggs. Packed full of caramelized onion, this party food will disappear in no time.
Write a review
Print
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 6 large eggs
  2. 1 tablespoon olive oil
  3. 1 cup diced Vidalia Onion
  4. 1/4 cup sour cream
  5. 2 tablespoons mayonnaise
  6. 1 teaspoon lemon juice
  7. 1/8 teaspoon garlic powder
  8. 1/8 teaspoon salt
  9. 1/8 teaspoon Worcestershire sauce (optional - leave out if vegetarian)
  10. Chopped chives, for garnish
Instructions
  1. Place the eggs in a large saucepan and cover with an inch or two of water. Bring to water to a full rolling boil over high heat. Turn off the heat and keep the pan on the hot burner. Cover and let sit for 10 minutes. Remove the eggs from the pan and run under cold water. Cool to room temperature then peel.
  2. Meanwhile, add the oil to a large skillet over medium-high heat. Once hot, add the onion. Cook for 15-20 minutes or until brown and caramelized.
  3. Cut the eggs in half and place the egg yolks in a large bowl. Add the sour cream, mayonnaise, lemon juice, garlic powder, salt, and Worcestershire sauce. Beat until smooth. Stir in the onion.
  4. Fill each egg half with filling. Top with chives. Store in an airtight container in the refrigerator for up to 3 days.
Adapted from www.chocolatemoosey.com
Rosemary Farm https://www.rosemaryfarm.com/

Baked Eggs With Parmesan and Herbs

Baked Eggs With Parmesan and Herbs
Serves 2
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tablespoon unsalted butter, softened
  2. 1/4 cup heavy cream
  3. 2 tablespoons finely grated Parmesan
  4. 2 tablespoons chopped fresh herbs (such as tarragon, parsley, chives, and dill)
  5. 2 large eggs
  6. Kosher salt and black pepper
  7. thin toast spears, for serving
Instructions
  1. Heat oven to 350° F. Coat two 6-ounce ramekins or small ovenproof dishes with the butter. Divide the cream, Parmesan, and herbs among the ramekins and stir to combine. Crack 1 egg into each ramekin; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake until the whites are set and the cream is bubbling, 14 to 17 minutes. Serve with the toast.
Adapted from Real Simple
Adapted from Real Simple
Rosemary Farm https://www.rosemaryfarm.com/

Greens & Eggs & Ham

Greens & Eggs & Ham
Greens & Eggs & Ham is a delightful dish you can serve straight from the pan. Enjoy this healthy yet delicious egg dish any time of day!!
Write a review
Print
Ingredients
  1. Olive Oil Cooking Spray
  2. 1 boneless ham steak (7 ounces) cut into 1/2-inch cubes
  3. 4 to 5 cups packed chopped kale
  4. 1 Tablespoon Extra Virgin Olive Oil
  5. Kosher Salt
  6. 8 to 12 large eggs
  7. 1/2 cup crumbled feta cheese (about 2 ounces)
  8. Freshly ground black pepper
  9. Crusty Bread for serving
Instructions
  1. Preheat oven to 375 °F with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray.
  2. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.
  3. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan.
  4. Place kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 teaspoon salt and toss to coat. Spread out kale in an even layer. Bake for 5 minutes.
  5. Remove the pan from the oven but leave the oven on. use a wooden spoon to make 8 to 12 evenly spaced divots in
Adapted from Cindys Recipes and Writings
Rosemary Farm https://www.rosemaryfarm.com/

Cheesy Puff Pastry Baked Eggs

Cheesy Puff Pastry Baked Eggs
Yields 4
Preheat your oven for the easiest, cheesiest baked eggs recipe made with store-bought puff pastry.
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 sheet (half of a 17.3-oz. package) puff pastry, thawed
  2. 4 large eggs
  3. 1/4 cup shredded cheddar cheese
  4. 1 Tablespoon chopped fresh chives
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
  2. Place the sheet of puff pastry on a lightly floured work surface and cut out four circles about 4 1/2 inches in diameter each. (See Kelly's Note.) Transfer the puff pastry circles to the baking sheet, spacing them about 2 inches apart, and score a circle border about 1/4 inch from the edge of each circle. Prick the centers then refrigerate the puff pastry for 10 minutes.
  3. Remove the baking sheet from the fridge and transfer it immediately into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
  4. Remove the puff pastry from the oven, sprinkle the cheese in the centers then crack an egg into each circle. Sprinkle the eggs with salt and pepper then bake for an additional 12 minutes until the egg whites are fully cooked. Remove the baked eggs, top with the chives and serve.
Notes
  1. You can use a cookie cutter, a large glass or a plate to outline the shape of the puff pastry circles.
Adapted from JustATaste.com
Adapted from JustATaste.com
Rosemary Farm https://www.rosemaryfarm.com/
, ,

Quinoa Pizza Egg Muffins

Quinoa Pizza Egg Muffins
Yields 12
Pizza is the perfect lunch, especially when it’s healthy. Kids will dig the fun factor of picking their own muffin mix-ins and parents will love the nutrition content of this easy-to-make, protein-packed lunch.
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1/2 cup quinoa, rinsed
  2. 1 cup water
  3. 2 teaspoons extra virgin olive oil
  4. 1/2 medium sweet onion, finely chopped
  5. 1 cup cherry tomatoes, sliced
  6. 1/2 cup pitted Kalamata or black olives, chopped
  7. 1 teaspoon dried Italian seasoning
  8. 8 large eggs
  9. 1 cup shredded mozzarella cheese
  10. 1/4 teaspoon salt
Instructions
  1. Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, then set aside until ready to use.
  2. Combine quinoa and water in a medium saucepan and set pan over high heat. Bring to a boil, then turn down heat to a simmer, cover and cook for about15 minutes, or until quinoa is cooked and water has been absorbed.
  3. While quinoa is cooking, chop onion, tomatoes and olives, then set aside. Next, heat a skillet over medium heat; add oil and onions, and saute for 2 minutes. Add tomatoes, olives and Italian seasoning to onion mixture, and saute for another minute. Turn off heat, and set mixture aside.
  4. Place eggs in a medium mixing bowl, and mix with a whisk or hand beater until well-combined. Add cooked quinoa, vegetable mixture, cheese and salt to eggs, then stir to combine.
  5. Pour mixture into silicone muffin cups, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving. Egg muffins can be kept in the refrigerator and eaten cold or reheated in the microwave.
Notes
  1. Per serving (1 Quinoa Pizza Egg Muffin): Calories: 120; Fat: 7 g (Saturated: 2 g); Cholesterol: 148 mg; Sodium: 202 mg; Carbohydrate: 6 g; Fiber: 1 g; Sugars: 1 g; Protein: 7 g
Adapted from The Food Network
Adapted from The Food Network
Rosemary Farm https://www.rosemaryfarm.com/
,

Guacamole Deviled Eggs

Guacamole Deviled Eggs
Yields 24
Write a review
Print
Ingredients
  1. 12 large eggs, hard boiled
  2. 1 medium avocado
  3. Juice from 1/2 lime
  4. 1 teaspoon minced red onion
  5. 1 Tablespoon diced tomato
  6. 1 Tablespoon chopped fresh cilantro, plus more for garnish
  7. Kosher salt and freshly ground pepper, to taste
Instructions
  1. Peel the hard boiled eggs and cut eggs in half lengthwise. Add two of the egg yolks to a medium bowl; discard the remaining yolks. Add avocado and mash with a fork or potato masher. Gently stir in lime juice, red onion, tomato, cilantro, salt and pepper. Adjust seasonings to taste.
  2. Place egg halves on a platter and scoop guacamole evenly into each halve. Sprinkle with a little additional chopped cilantro and serve.
  3. Enjoy!
Rosemary Farm https://www.rosemaryfarm.com/